Memoirs and morsels from home and abroad

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So, my recipe for you today is not very original. Rather, it’s a slight variation on a previous recipe that is one of my favorites. But, this variation is great. And I had it for dinner tonight.

No, I didn’t eat biscotti for dinner! But I was in a baking mood this weekend. First, I made some almond biscotti. Then chocolate hazelnut, with brown sugar instead of white, pretty similar to my old stand-by. And I learned a great trick for skinning hazelnuts — to wrap the hazelnuts in a towel for about 5 minutes, allowing the trapped steam to separate the skins from the nuts.

Finally, I baked bread. With a bit of a sweet tooth, I turned to another favorite recipe that I adapted ever so slightly to my palate. Whole wheat cinnamon bread. I made the dough in my bread machine, then rolled it out and filled it with a cinnamon and (brown) sugar mixture. As the loaves were cooling, some of the melted cinnamon sugar dripped down, pooling beneath the rack, a harbinger of the gooey flavors to come. I cut in to the still-warm bread, the sugar sticking to the knife, and ate a slices (ok, two slices). The next day I toasted a couple more and slathered them with butter for breakfast. And tonight, dinner.

Whole Wheat Cinnamon Toast

makes 2 loaves

- 1 1/4 C warm water

-1/4 C vegetable oil

- 1 egg

- 1/4 C white sugar

- 2 C bread flour

- 2 C whole wheat flour

- 1 t salt

- 2 1/4 t yeast

- 2 T cinnamon

- 1/4 C brown sugar

Prepare the dough. Add the liquid ingredients to the bread machine followed by sugar, flours, salt, and yeast, making sure that the salt and yeast do not touch. Run the dough cycle – this takes 90 minutes.

Add the cinnamon. Divide the dough in half and roll each half into a rectangle. Sprinkle with cinnamon and brown sugar. Roll up each loaf and place on cookie sheet, seam side down. Cover with cloth and allow to rise while preheating oven to 350ºF.

Bake. Bake loaves for 20 minutes on a cookie sheet. Cool on rack for a few minutes before slicing.

2 Responses

Thanks, Ronit, for catching that. Bake the bread at 350ºF – I’ve corrected the recipe. I usually let the formed loaves rest/rise for about 15 minutes. If you put it straight into a hot oven, it might expand really rapidly and then fall in on itself. Let me know how it turns out if you try the recipe.

About

Hi! I'm Gayle, and here I use my Hebrew name Zahavah. I work front of house in a restaurant where I'm learning the hospitality industry from the ground up. Up until a year ago, I was a health care consultant. Also, I have an MD. Go figure! Thanks for dropping by and joining the conversation.

koshercamembert@gmail.com

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